Second Edition
by R. Carl Hoseney

This popular and respected reference provides cereal science professionals and students with the most thorough and complete cereal science sourcebook available.

Principles of Cereal Science and Technology is an excellent reference text on cereal science and technology and would be an invaluable text for undergraduate and graduate food science students and cereal science professionals.

Contents

1. Structure of Cereals

   Wheat • Corn • Rice • Barley • Rye • Oats • Sorghum • Pearl Millet • Triticale

2. Starch

   The Starch Granule • Chemical Composition • Organization of the Starch Granule • Starches from Different Cereals • Heating Starch in Water • Gelling and Retrogradation • Heating Starch in Limited Water • Modified Starches • Conversion of Starch to Sweeteners

3. Proteins of Cereals

   Structure • Classification of Proteins • Properties of the Protein Solubility Groups • Variation in Protein Content • Wheat Proteins • Proteins in Other Cereals

4. Minor Constituents of Cereals

   Nonstarchy Polysaccharides • Sugars and Oligosaccharides • Lipids • Enzymes • Vitamins and Minerals

5. Storage of Cereals

   Basic Types of Storage • Moisture, No. 1 for Safe Storage • Drying of Cereals • Aeration • Functional Changes in Indices of Deterioration • Microflora and Mycotoxins • Insects • Rodents

6. Dry Milling of Cereals

   The Milling Process • Products and Yield • Processing of Flour • Milling of Grains Other than Wheat

7. Wet Milling: Production of Starch, Oil, and Protein

   Corn • Wheat • Rice • Production of Oil from Cereals

8. Rice, Oat, and Barley Processing

   Rice • Oat Milling • Barley Pearling

9. Malting and Brewing

   Dormancy and After-Ripening • The Malting Process • Brewing • The Brewing Process • Distilled Products

10. Gluten Proteins

    Physical Properties of Gluten • Thermal Properties of Gluten • Genetics of Gluten • Synthesis of Gluten • Large Gluten Aggregates • Individual Proteins or Polypeptides • Commercial Isolation of Gluten • Uses of Wheat Gluten • Nutritional Quality

11. Rheology of Doughs and Batters

    Rheology • Dynamic Rheological Measurements • Other Rheological Measurements • Doughs • Batters • Conclusions

12. Yeast-Leavened Products

    Bread-Making Systems • Dough Formation • Fermentation • Molding, Proofing, and Baking • Transformation of Doughs into Baked Products • Retrogradation and Staling • Other Types of Leavened Products • Flour Quality of Breadmaking

13. Soft Wheat Products

    Soft vs. Hard Wheat Flours • Chemical Leavening • Cookies • Cookie Flour Quality • What Happens During Cookie Baking • Crackers • Layer Cakes • Other Types of Cakes • Biscuits

14. Glass Transition and Its Role in Cereals

    What Is a Glass Transition? • What Causes Glass Transitions? • Factors That Affect the Glass Transition Temperature • Measurement of Glass Transitions • Effect of Plasticizer (Water) on Glass Transitions • Glass Transitions in Cereals • Importance of Glass Transitions in Cereal Products • Glass Transitions of Sugar Solutions

15. Past and Noodles

    Pasta • The Production Process • Noodles • Flour for Noodles • Noodle Making

16. Breakfast Cereals

    Cereals That Require Cooking • Ready-to-Eat Cereals

17. Snack Foods

    Corn Products • Masa and Its Products • Cohesive Properties of Nonwheat (Nongluten) Doughs • Synthetic Nuts • Pretzels • Bagels

18. Feeds

    Grinding • Pelleting • Feed Formulation • Alternatives to Grinding • Specialty Feeds

Index

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